Roasted Mediterranean Vegetables
by Maggie Davis

A great contorno (vegetable side dish) that you can prepare ahead on shopping day and cook a day or two later. This dish can be served and enjoyed hot, cold or at room temperature. It also makes a great leftover for lunch the next day…
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Small Yellow Summer Squash
2 Small Zucchini
1 Anise Bulb
3 Tbsp Extra Virgin Olive Oil
Salt & Pepper (optional)
Shaved Parmesan Cheese (optional)

1. Preheat oven to 450F.
2. Cut all vegetables into approximately 1” chunks.
3. Toss vegetables with 2 Tbsp olive oil or spray lightly with an olive oil mister.
4. Roast for 30-40 minutes, turning once to brown evenly.
5. Season with salt, pepper, 1 Tbsp olive oil and parmesan if desired.

This will yield: 6 servings

Each serving contains: Calories-105, Protein-2gm, Carbs-10gm, Fat-7gm, Sat Fat-1gm, Fiber-3gm, Phytosterols-17mg, Sodium-23mg, Potassium-477mg, Vit-K-0